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Whole Farm Workshop Schedule

Michael Fields Agricultural Institute- East Troy, WI


Soil Management
This workshop will focus on soil physical properties and how they are impacted by tillage and organic matter addition.  Special emphasis will be placed on problem solving.

Soil Sample Analysis/Soil Fertility
Here we will focus on interpreting a soil sample report and using the information to design a soil fertility program. (This class is a follow up to the Soil Testing workshop held in February 2008 – anyone with soil sample results is welcome to register.)

Biological Gardening – A Systems Approach to Growing Nutrient–Dense Produce
The workshop will include a description of Biological Gardening and how to implement this system. We will also discuss how to accelerate the soil system and the guidelines of Biological Gardening.

Managing Organic Matter
Exploring organic matter and understanding how it influences soil health and fertility will be the topic of this three–hour workshop. Sustainable farming strives for long–term profitability by maintaining quality soils that can provide long–term stable yields. The key to quality soil health is in the quantity of organic matter it contains.

Managing Cover Crop Profitability
Join us to cover the basic principles of cover cropping: Uses, species selection and management.

Soil Sampling Basics
This hands–on workshop will explore the theory and practical aspects of getting representative samples.


Pest Management Strategies: Cucurbits
Take an in–depth look at pest problems as they relate to crops in the Cucurbit family. Participants will learn strategies for dealing with disease and pest problems in winter squash, summer squash, cucumbers and melons.

  • Farmer Faculty: Paul Whitaker – Associate Professor of Biological Sciences, UW Marathon Co.; Erin Silva – Organic Specialist, UW Madison;                                                                                                   Clarissa Hammond – Plant and Pest Disease Specialist, Wisconsin Department of Agriculture
  • February 20: 9:00am–12:00pm
  • General Registration Now: $40.00
  • CRAFT and MACSAC Registration Now: $32

Weed Management Strategies for Vegetable Producers
Vegetable producers will gain new strategies for weed management in a diversified operation. Learn from an experienced farmer and a weed ecologist to develop a comprehensive look at challenges and solution for managing problems in agriculture.

Pastured Poultry
Learn the nuts and bolts of raising meat birds from day old chicks to getting them to consumers. This is an exploratory course looking at care and daily management, health, marketing, and cost analysis of raising broilers.

Multi–Species Grazing
Learn how Cedar Valley Sustainable Farm manages free range laying hens, pastured poultry, pigs, and cows in a rotational grazing system.  Animals are moved through pastures, maximizing production and fertility for a higher return per acre than a single species system.

What’s the Buzz About? Basic Beekeeping
Discover the fascinating world of bees. Learn how to get started as a beekeeper with basic beekeeping equipment, hive management skills, marketing your products and your initial start–up costs.

Raising Animals for Fiber
Learn about the possibilities for raising sheep and alpaca for fiber from two expert farmers. Presenters will share information about their farm infrastructures, economics, marketing and animal care. Take a visit to Earthcare Suri Alpacas LLC afterward to get a look at the animals they are raising and the products they sell.

Greenhouse Management for the Market Gardener
The lecture will cover fundamental principles of greenhouse management. Topics include: light, temperature, ventilation, timing, soil, containers, fertilizing and space requirements; alternatives and techniques for saving energy will also be discussed.

Building a Brooder for Your Chicks
Mark and Margaret Nelson return to do another pastured poultry building project with us. This year they will share their unique design for a chick brooder that creates its own warmth while composting bedding materials. This design is a stand alone moveable brooder that doesn’t require inside accommodations.

Berry’licious
This workshop will offer an introduction to strawberry, raspberry and currant production. There will be hands–on components that include pruning, thinning, fertilizing and propagating. Participants will be able to take home their own currant bush and raspberries.


Managing and Marketing a Meat CSA
Cedar Valley Sustainable Farm is a diversified small–scale livestock operation. The farm utilizes a multi–species grazing approach incorporating beef, poultry and pork into the operation.  In this workshop, participants will gain an understanding of the organization and management of their 200 share meat CSA and learn the marketing techniques that have helped them succeed.

  • Farmer Faculty:  Beth Osmond – Cedar Valley Sustainable Farm
  • February 13: 9:00am–12:00pm
  • General Registration Now: $40
  • CRAFT and MACSAC Registration Now: $32

A CSA Perspective:  What’s Involved in Establishing and Maintaining a Vegetable CSA
So you’re thinking of starting a CSA?  This workshop will cover the basics of start–up including production planning, succession planting, implementation, marketing, pricing, packing and delivery, subscription communication and community events. 

  • Farmer Faculty:  Steve Tiwald – Green Earth Institute
  • February 14: 9:00am–12:00pm
  • General Registration Now: $40
  • CRAFT and MACSAC Registration Now: $32

Starting Out With Nothing:  Acquiring Property for Agriculture with Little or No Money
How do you get started in farming with nothing? Think outside the box and find alternative solutions for housing and farm land. Bill Liebhardt will guide participants through their options and the decision–making process.

Getting Organized for Organic Certification
Do you find yourself daunted with the task of becoming Organic Certified?  No more worries. This course will ease your transition into a certified organic operation with the guidance of an organic inspector, educator, and long time organic farmer.  Learn the details of successful organic production as well as organic certification requirements.  This course will help you develop the organic systems and organizational skills you will need to manage your certified organic farm.

  • Farmer Faculty: Harriet Behar – MOSES Organic Specialist

Managing Your Workforce:  Employees, Volunteers & Interns
Managing people is another skill set needed in running a well–oiled operation and managing your farming business. This panel of farmers will explore requirements such as payroll, insurance, compensation, housing, day to day structure, contracts, resources, job requirements, and other general managerial duties of having employees, volunteers and interns on the farm.

Pricing & Profits: Making the Right Data–Driven Decisions for Your Farm
Perhaps you haven't examined the financial aspects and possibilities of your operation closely enough. Jim Munsch will lead you through a systematic process that will help you make better–informed financial decisions. Jim has been in the beef business since 1981 and is a business consultant who helps local organic vegetable and beef producers analyze their operations. This short course will focus on using data, along with your experience, to help make the important decisions about the "front end" (market) and the "back end" (product) for both horticulture and livestock enterprises.

Tractor Safety (I)
This lecture is geared toward the new land owner or farmer who has purchased or is planning to purchase farm equipment to operate on their farm. Participants will learn basic safety rules and operational procedures. There will also be a discussion focused on purchasing equipment.

Tractor Safety (II)
Get out into the field and on to the tractors to apply the information you learned in part I of Tractor Safety. Participants will practice procedures for driving, hooking–up and taking off implements in the field.

Post Harvest and Handling for Vegetable Producers
Providing the market with high quality products, that are professionally handled, is the key to this workshop. Techniques in cooling, cleaning, storing and packing vegetables for wholesale markets and CSA, will be shared. Further topics will explore a trip down the audit trail, retail expectations, contracts, and food safety issues. Leave this workshop with the confidence needed to expand your operation, as you scale–up to meet the demands of our growing regional food system.

Grant Writing
Need money to help buy land, lease farming equipment, conduct research or start a community garden? It’s out there for you if you know where to look, and how to ask. This workshop is designed to help you find grant money and write grant proposals in an effective way.


Baking Sour Dough Breads
From grain to piping hot bread! Begin with milling whole grains and a living starter, then go through the process of making sour dough breads.

Soap Making
Goat milk soap will not only make your skin soft and beautiful but will add value to your farm based enterprise. Join Tracey Hall in a morning of exploration through soap making techniques, benefits of hand made soaps, and marketing strategies.

Home Gardening
Roll up your sleeves for a day of planning your vegetable garden, starting your own transplants, building compost, bed preparation and seed sowing with an assortment of the best hand tools on the market. Lots of hands–on experience!

Dairy Processing
We will begin by meeting Tracey Hall from Grace Note Farm. Tracey will bring fresh goat’s milk to the kitchen and share her knowledge on making a variety of goat milk products such as Chevre, Yogurt, and Ricotta.

Strawberry Jam Session
Pick your own strawberries and learn how to make them into strawberry preserves; and best of all, take some home!

Fish Hatchery Tour: Smoking and Curing Fish
We start the day by meeting Peter Fritsch, Co–owner and managing operator of Rushing Waters Trout Farm. Peter will show you his secrets to producing the freshest and most sought after Trout in the Midwest. After our tour we will learn the best ways to cook fresh fish and feast on our catch of the day.

Currant Jam Session
Discover the wonder of these red jeweled beauties. Currant jelly is not only pretty and surprisingly delicious but can also be incorporated into other jams and jellies, sauces, dressings, and marinades.

Preservation Basics: Tomatoes
Preserving tomato–based foods; pick your own tomatoes and learn how to preserve them using the hot water bath method.

Beginning Home Brewing
Join John Hall, Agronomist and avid home brewer to learn everything you need to know about creating your favorite fermented beverages. In this course you will gain extensive knowledge and insight on utilizing local seasonal ingredients in your home brews. Tasting will follow the class.

Raspberry Jam Session
There’s nothing like raspberry jam to wrap up the season. Come and pick your own berries and we’ll have a morning of jammin’. Best of all take some home!

Vegetable Fermentation
Two methods for preserving fall vegetables will be demonstrated. Participants will learn to make old fashioned sauerkraut through lacto fermenting. Vegetables will all so be preserved using the food ecology method.

Introducing 2009 MFAI Farmer Faculty

2009 SCHEDULE AVAILABLE ON LINE

General Public Online Registration    Register by mail [pdf]

CRAFT & MACSAC members enjoy a 20% discount on all MFAI workshops.
CRAFT and MACSAC Members online Registration

Collaborative Regional Alliance for Farmer Training (CRAFT) is an alliance of Illinois and Wisconsin farms and market gardens committed to the education of beginning agriculturalists. The alliance offers a yearly program of on-farm demonstrations, tours and work exchanges.

To register by phone, please contact our Farm and Food Education department at (262) 642–3303, ext. 128.

Michael Fields Agricultural Institute is a public, non-profit institute for education and research in sustainable agriculture, which admits students of any race, color and national or ethnic origin.

 
Michael Fields Agricultural Institute    W2493 County Rd ES PO Box 990 East Troy, WI 53120 Phone: 262-642-3303 mfaiadmin@michaelfieldsaginst.org